Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs
a technology of isolated soy protein and cheese analog, which is applied in the field of fresh, unripe cheese analog, can solve the problems of affecting the quality of finished cheese and the possibility of problems that are encountered
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example 1
Isolated soy protein was prepared by pH adjusting soy curd prior to spray drying. The pH of the isolated soy protein ranged from between 4.5 to 6.0. 2650 grams of milk were placed in a vat. Twenty eight grams of isolated soy protein was incorporated into 300 grams of milk with high shear agitation or the use of a homogenizer. The isolated soy protein / milk mixture was added when the milk in the vat reached a temperature of 32.degree. C. Six grams of calcium chloride was dissolved in water then added to the mixture in the vat, followed by the synthetic rennet. The milk / soy protein matrix was then allowed to coagulate for a period of 40 minutes. The curd was then cut using cheese knives and allowed to "heal" for 5 minutes. The cut curds were then agitated occasionally for about 40 minutes and allowed to cook at a temperature of 37.degree. C. Approximately 60-70% of the whey was drained and 3.5% salt was incorporated, based on the weight of the remaining whey and curds. The salted whey / ...
example 2
Isolated soy protein was prepared by blending different isolated soy proteins to obtain the desired pH. The pH of the isolated soy protein ranged from 4.5 to 6.0. 2650 grams of milk were placed in a vat. Twenty-eight grams of an isolated soy protein blend and 6 grams of a 50% titanium dioxide dispersion were incorporated into 300 grams of milk with high shear agitation or the use of a homogenizer. The isolated soy protein / milk / titanium dioxide mixture was added when the milk in the vat reached a temperature of 32.degree. C. Six grams of calcium chloride was dissolved in water then added to the mixture in the vat, followed by the synthetic rennet. The milk / soy protein matrix was then allowed to coagulate for a period of 40 minutes. The curd was then cut using cheese knives and allowed to "heal" for 5 minutes. The cut curds were then agitated occasionally for about 40 minutes and allowed to cook at a temperature of 37.degree. C. Approximately 60-70% of the whey was drained and 3.5% sa...
example 3
Isolated soy protein was prepared by either adjusting the soy curd prior to spray drying or by blending different isolated soy proteins to obtain the desired pH. The pH of the isolated soy protein or isolated soy protein blends ranged from 4.5 to 6.0. 2650 grams of milk were placed in a vat. Twenty-eight grams of the isolated soy protein or isolated soy protein blend; 6 grams of a 50% titanium dioxide dispersion; and I activity unit of transglutaminase were incorporated into 300 grams of milk with high shear agitation or the use of a homogenizer. The isolated soy protein / milk / titanium dioxide / transglutaminase mixture was added when the milk in the vat reached a temperature of 32.degree. C. Six grams of calcium chloride was dissolved in water then added to the mixture in the vat, followed by the synthetic rennet. The milk / soy protein matrix was then allowed to coagulate for a period of 40 minutes. The curd was then cut using cheese knives and allowed to "heal" for 5 minutes. The cut ...
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